HomeRecipesArchivesOct 2005




1 large onion, sliced in thin wedges

2 cloves garlic, minced

2 T. olive oil

1 16-ounce can stewed tomatoes

1 t. thyme

1 bay leaf

1 medium unpeeled eggplant

2 medium zucchini, sliced

2 green bell peppers, seeded and cut into strips



In a dutch oven, cook onion and garlic in oil until tender. Add the undrained tomatoes, thyme, and bay leaf. cover and simmer for 10 minutes. Discard the bay leaf. Set aside 2 cups of the tomato mixture. Slice eggplant in quarters lengthwise and then slice into 1/2-inch slices. Arrange half of the eggplant, zucchini, and peppers over the tomato mixture in the Dutch oven. Cover with 1 cup of reserved tomato mix. Arrange remaining vegetables on top; sprinkle with a little salt. Add remaining tomato mix. cover; simmer 20 minutes. Uncover; simmer 15 minutes more. Very good reheated the following day.

Serves: 8

Nutritional information:

Per serving: calories: 72; protein: 2 grams; carbohydrate: 9 grams; fat: 4 grams; cholesterol: 0 milligrams; fiber: 2.6 grams.